Observed facility equipment temperature logs current and clearly posted.
Facility food temperature logs also current.
Observed facility properly thawing spaghetti meat sauce, 29 degrees Fahrenheit, under refrigeration.
Note: Facility has placed a work-order request to have the ceilings near the 3-compartment sink cleaned
No violation noted during this evaluation. | 01/12/2016 | Routine | |
Discussed the following with the Person-In-Charge: Observed ceiling near 3-compartment sink in need of cleaning
No violation noted during this evaluation. | 09/18/2015 | Routine | |
| No violation noted during this evaluation. | 06/11/2015 | Routine | |
Discussed cold holding issue with PIC concerning reach in #5 and discussed time as a control as an alternate method for the unit. However, PIC will need to establish documentation for time control.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the 2 door Reach in Freezer #1. Observed hamburger patties falling out of torn packaging.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced Fruit observed at 43F in reach in refrigerator #5 cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the reach in #5 is not accurate. Thermometer observed was designed for freezer with scale only going as high as 30F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease drain at back grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice dispenser was found stored next to the handwashing sink subject to splah
Correction: Store ice dispenser in a clean, dry location where not exposed to splash, dust or other contamination. Recommend hanging a little farther from the handwashing sink.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop in back utility are stored in a mop bucket.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Recommend mop hung with mop head downward for proper air drying.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: SFSPAC (QT) being applied to food contact surfaces was observed concentration at 300ppm. Manufactures recommendation is at 200ppm.
Correction: Ensure manufacture recommendations are meet. Too weak of a concentration is not effective in killing pathogens and too strong of a concentration can be toxic.
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02/05/2015 | Routine | |
Discussed with CFM: Manager stated work order had been placed for the 2-dr Reach in Cooler on the second service line. The ambient air temperature of the unit was 53F. Time was being used as a control for the food items in the unit. The food products only stored in the unit during actual service time and relocated to a working unit. Sanitizer at three compartment sink was at 300 ppm and discussed monitoring the concentration of the sanitizing solution in the wiping cloth buckets with the CFM.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The chicken patties in the warming unit in the second service line area were hot holding at improper temperatures. CFM voluntarily re-heated chicken patties to proper hot holding temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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09/15/2014 | Routine | |
FDA form 1-B issued. Shelving in the store room will be painted after school closes for the summer. Hoshizaki freezer will be repaired after school closes for the summer. Refrigerator gasket will be replaced after school closes for the summer.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelving in the storeroom is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the milk refrigerator on the left side of the cafeteria is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line was dripping onto food products in the Hoshizaki freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/06/2014 | Routine | |
Will fax FDA Form 1-B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meatloaf in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage room shelves is not corrosion resistant, nonabsorbent, and/or smooth. Paint observed chipped and cracked.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: back of ovens in center of kitchen. Observed extremely dusty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing Hoshizaki freezer was emptying liquid waste directly onto the floor of the freezer.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
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01/10/2014 | Routine | |
Looks Great!! Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken patties hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Re-heated to 165 degrees
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the ice cream reach-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Toilet Room Receptacle Covered (corrected on site)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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09/26/2013 | Routine | |
Correct above observations.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator #3353 observed cold holding at 47 degrees Fahrenheit.
Correction: Provide equipment necessary to maintain food items at proper temperatures of 41 degrees Fahrenheit or less. Improper food storage temperatures are a major contributing factor to foodborne illness. Two prepared salads were moved to another refrigeration unit. No foods are currently being held in the unit. A maintenance request will be submitted.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the three compartment sink do not have the end caps for the protective shielding.
Correction: Replace end caps on protective shielding..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light fixtures and the ceiling around air vents noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts in the kitchen were observed in need of cleaning,
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/04/2013 | Routine | |
Replace the light bulb shield in the walk in refrigerator. The Victory unit not maintaining proper temperature is used for fruit only and a work order has been submitted. Ceiling vents and light fixtures need cleaning.
No violation noted during this evaluation. | 03/07/2013 | Risk Factor | |
Great Job on food Safety program.
No violation noted during this evaluation. | 02/07/2012 | Risk Factor Assessment | |
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